Exploring in vitro neurobiological effects and high-pressure liquid chromatography-assisted quantitation of chlorogenic acid in 18 Turkish coffee brands


Erdem S. A. , ŞENOL DENİZ F. S. , Budakoglu E., ERDOĞAN ORHAN İ. , Sener B.

JOURNAL OF FOOD AND DRUG ANALYSIS, vol.24, no.1, pp.112-120, 2016 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 24 Issue: 1
  • Publication Date: 2016
  • Doi Number: 10.1016/j.jfda.2015.08.001
  • Title of Journal : JOURNAL OF FOOD AND DRUG ANALYSIS
  • Page Numbers: pp.112-120

Abstract

The hydro alcoholic extracts of the Turkish traditional coffee samples from 18 commercial brands were tested for their neurobiological effects through enzyme inhibition based on enzyme-linked immunosorbance microtiter assays against acetylcholinesterase, butyrylcholinesterase, and tyrosinase, linked to Alzheimer's and Parkinson's diseases. The extracts were also subjected to several antioxidant test systems to define their antiradical, metal-chelation capacity, and reducing power. Total phenol and flavonoid contents in the extracts were delineated by spectrophotometric methods, while chlorogenic acid in the coffee samples was quantified by high-pressure liquid chromatography. The extracts displayed low to moderate inhibition (from 2.13 +/- 0.01% to 36.12 +/- 1.07% at 200 mu g/mL) against the tested enzymes, whereas they had notable 2,2'-diphenyl-l-picrylhydrazyl radical scavenging activity up to 56.15 +/- 2.03% at 200 mu g/mL. The extracts exerted a remarkable ferric-reducing antioxidant power values, while chlorogenic acid was found to range between 0.288 +/- 0.005% and 2.335 +/- 0.010%. Copyright (C) 2015, Food and Drug Administration, Taiwan. Published by Elsevier Taiwan LLC. This is an open access article under the CC BY-NC-ND license (http.//creativecommons.org/licenses/by-nc-nd/4.0/).